Mexican Street Corn Soup
Mexican street corn soup: onion, celery and poblano softened in butter with garlic, chile powder and oregano, Yukon gold potatoes simmered in chicken stock, frozen corn and cream added, part of the soup puréed, then finished with cotija, cilantro and lime. Serves 6.
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Ingredients
- 4 tablespoons butter
- 1 medium yellow onion finely chopped, about 1 1/2 cups
- 1 stalk celery finely chopped, about 1/2 cup
- 1 medium poblano pepper seeded, stemmed and finely chopped, about 1/2 cup
- 4 cloves garlic minced
- 1 tablespoon chile powder plus more for topping
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes about 1 pound, peeled and cut into 1/2-inch pieces
- 2 bags frozen corn 12 ounces each, or about 6 cups fresh shucked corn
- 1 cup heavy cream
- 2 teaspoons sugar
- 1/2 cup cotija cheese crumbled
- 1 tablespoon lime juice
- kosher salt and pepper to taste
- 1/4 cup cilantro minced, plus more to garnish
- 1/2 cup Mexican crema or sour cream to garnish
- lime wedges for serving
Instructions
- In a large pot over medium-high heat, melt the 4 tablespoons butter. Add the onion, celery and poblano pepper with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7 to 8 minutes.
- Add the garlic, 1 tablespoon chile powder and the oregano and saute for about 1 minute, until fragrant.
- Add the 4 cups chicken stock and the potatoes. Bring to a boil, then lower the heat to keep a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in the 2 bags frozen corn, the heavy cream and the sugar. Cook for 5 minutes, until warmed through.
- Transfer 1 1/2 cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot.
- Add the cotija, cilantro and lime juice and season to taste with salt and pepper.
- Serve garnished with more cilantro, cotija, chile powder and crema, with lime wedges on the side.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Cream may separate if frozen. Reheat to a rolling boil or 165°F, not in a slow cooker.
Nutrition
Serving: 1servingCalories: 481kcalCarbohydrates: 48.5gProtein: 10.7gFat: 30.3gSodium: 763mgFiber: 6gSugar: 9.9g
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